I was recently awed by some wonderful buns made by my Canadian friend A-Boleyn. Of course, I have seen these beauties on my Australian friend’s blog, Not Quite Nigella, too! I have been wanting to bake these bad boys for a while but have not had an opportunity since we’ve been trying to reduce our carb intake. But, during a particularly grey day in March, with an upcoming brunch ahead, I decided to go for it.
They don’t take much more effort than a normal bun but OMG, they are so light and fluffy and ever-so-tasty! Many-a-bloggers have indicated that converting a normal bread recipe just takes it to a higher level, so next time I’m looking for a high-carb treat, I’m going to Tangzhong the recipe (is that a thing?).
Tangzhong Dinner Rolls
For the original recipe, please click here.
Makes one 10 rolls about 71 g each (before baking)(see notes)
Ingredients for the Tangzhong:
- 20 g “00” flour
- 100 mL water
Ingredients for the Dough:
- 350 g “00” flour
- 7 g rapid rise yeast
- 50 g caster sugar
- 1 tbsp milk powder
- 125 mL milk (I used 3%)
- 1 large egg
- 50 g unsalted butter, room temperature
- 1 egg for glaze
- Sesame seeds
Directions:
- Combine the flour and water in a small saucepan to make the Tangzong and cook stirring often until thickened like wallpaper paste. Set aside to cool.
- Combine the milk, egg and Tangzong and whisk until smooth. In the bowl of your stand mixer, sift together the flour, yeast, sugar and milk powder. Add the milk mixture and mix on low speed until combined.
- Add the room temperature butter and knead on high speed until the dough becomes stretchy and separates from the sides (it is seriously, about 15 minutes).
- Lightly oil another bowl and transfer the dough into it. Cover with a clean cloth and allow to rest in a warm, dark area for 2 hours or until doubled in size.
- Shape the dough into 10 equal portions, rounding them out like dinner rolls (mine were an even 71 g each, see notes for next time). Cover with a clean cloth and allow to rest another hour.
- Preheat the oven to 400° F. Brush the dough balls with the whisked egg and sprinkle with sesame seeds if using.
- Bake for 15-20 minutes or until deep golden in colour (internal temperature should be 200° F). Transfer to a wire rack and cool slightly before serving. Store in an airtight container for a day or two or the freezer if storing longer.
Notes:
- I will definitely make these significantly smaller next time, even though the original recipe made 8 and I made 10, these rolls are HUGE, perfect for burgers! For dinner rolls, I think I would make them 50-60 g instead of the 71 g each.
I’ve never heard of this method before! I’m so intrigued.
LikeLike
Make a paste, then make the bread. That’s a simple upgrade! GREG
LikeLike
Tangzhong makes such a difference to bread. It’s just one tiny step and I’m always surprised at the effect.
LikeLike
First time around and they are beautiful.
LikeLiked by 1 person
Never heard of tangzong; will look into that! These rolls are otherwise like brioche as they are enriched with sugar, butter, and egg.
LikeLiked by 1 person
Soft dinner rolls are impossible to resist! And so addicting — I can never have one. So making them smaller is a good idea. A really, really good idea. 🙂
LikeLiked by 1 person
Eva, they look so lovely and fluffy! The tangzhong base sounds very interesting. I wonder what is the exact action of tangzhong. Does it make the rolls lighter? I see yeast among the ingredients, so I guess it doesn’t replace it (or sourdough); at first I thought it acted this way.
LikeLiked by 1 person
Ooh, they look so fluffy! Love the look of the egg glaze too. Sounds like they’re delish; I had never heard of the Tangzhong method of bread baking, thanks for the original reference; interesting to read about. The size of your buns would actually be perfect for our beyond meat burgers 🙂
LikeLiked by 1 person
Lovely fluffy buns.
I’ve learned that the tangzhong method can be used in almost any current bread recipe you use by using some of the original recipe’s water and flour to create the tangzhong. (You may have to increase the hydration level to 75% too if it’s much lower than that.)
https://blog.kingarthurflour.com/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhong/
LikeLiked by 1 person
My favourite way to make soft dinner rolls or burger buns! These look terrific, Eva.
LikeLiked by 1 person